Executive Chef at the Dewberry Inn

foBT Hospitality has been retained to recruit an Executive Chef for the luxury hotel The Dewberry Inn, located in the heart of Charleston, SC. The 155-room is the result of owner John Dewberry’s vision of "Southern Reimagined," which he developed over the course of an eight-year renovation and preservation of the building. The Dewberry borders historic Marion Square and is just steps from the shopping and dining on King Street, Museum Mile and The Gaillard Center.

We are looking for the highest-caliber, enthusiastic culinary professional to lead the brigade. This is your opportunity to shape the new restaurant, build a strong team, and cement your reputation on a prominent stage. You will provide leadership for the entire department, reporting directly to the Hotel Manager. 

You will oversee the culinary program to include the reopening of an upscale yet approachable destination restaurant, a 3-meal restaurant with bar/lounge, a rooftop bar, a large banquet operation, room service and mini bar. You can design and execute cuisine relevant to Charleston that balances quality, profitability, consistency, and relevance. You are highly organized and have experience with large banquets. Strong financial acumen is required to drive maintain both food and labor costs. You will ideally have a background in both hotels and restaurants, be strong in training and technology, and have effective interpersonal skills. Experience in a major dining market is strongly preferred.

Main Responsibilities:

·       Uphold 5-star cuisine and hospitality in restaurants & all outlets. Ensure culinary department delivers a maximum level of service and satisfaction.

·       Develop innovative menus that define the brand. Monitor and improve consistency and quality of cuisine throughout the resort.

·       Set a standard of excellence for the entire culinary department. Recruit, attract, and retain talented culinary professionals. Oversee management team of six chefs.

·       Innovate compelling menu items, cooking methods, procedures and equipment that set the hotel apart.

·       Manage financial progress and actively monitor labor costs, cost of sales and other expenses. 

·       Oversee the training and monitors the performance of team members.

·       Facilitate effective communication throughout the property. Creates a motivating environment.

·       Ensure all outlets are compliant with HACCP, SOP and Health and Safety standards.

Requirements:

·       Must have a minimum of seven years of culinary management experience in a luxury setting.

·       Knowledge and experience with seasonal cuisine using local ingredients. A tasting may be required.

·       Must possess outstanding organizational, interpersonal skills, and excellent attention to detail.

·       Candidate must have experience with planning and project management.

·       Must be able to obtain and maintain any licensing or professional accreditations including Food Safety Manager Certification.

As an important member of our team, you’ll have access to:

·       Salary target: $150K plus annual discretionary bonus

·       Health insurance benefits from date of hire

·       401(K) with matching after 6 months of service

·       Paid time off and array of generous benefits including parking and dry cleaning

·       Potential for relocation